Roquefort Meat Balls in Sour Cream

Directions

Combine ground beef, bread crumbs, roquefort cheese, chopped onion, salt, black pepper, egg, and milk or stock.

Shape into 1½ inch balls and fry in shortening or salad oil until lightly browned.

Remove from pan and drain on paper towel.

Stir flour into pan drippings.

Mix until smooth.

Stir in water and cook until slightly thickened.

Stir in sour cream and cook only until hot; do not boil.

Add meat balls to gravy and cook over very low heat only until hot.

Serve at once over noodles or rice.